Chicken Pot Pie Casserole

If you’re craving a true comfort food dinner, this chicken pot pie casserole is exactly what busy weeknights call for. It’s creamy, hearty, and packed with tender chicken and vegetables — everything you love about a classic creamy chicken pot pie, but made easier as a simple weeknight chicken bake.

This easy chicken casserole comes together fast and bakes in one dish. No rolling pie crust. No complicated steps. Just warm, cozy goodness.

Before You Start

Use cooked rotisserie chicken to save time. And don’t overthink it — this recipe is forgiving and family-friendly.

Ingredients

• 3 cups cooked shredded chicken
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream
• 1 cup frozen peas and carrots
• ½ cup frozen corn
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper to taste
• 1 can refrigerated biscuit dough (8 biscuits)
• 1 tablespoon melted butter

Instructions

Step 1: Preheat and prep
Preheat your oven to 375°F. Lightly grease a 9×13 baking dish.

Step 2: Make the creamy filling
In a large bowl, combine shredded chicken, cream of chicken soup, sour cream, peas, carrots, corn, garlic powder, onion powder, salt, and pepper.
Stir until fully coated. The mixture should look thick and creamy, not watery.

Step 3: Spread and smooth
Pour the mixture into your baking dish and spread evenly. You want every bite to have chicken and veggies.

Step 4: Add the biscuit topping
Place biscuits evenly over the top. Don’t press them down — just set them gently on the filling.

Brush the tops with melted butter for that golden finish.

Step 5: Bake
Bake for 25–30 minutes.
You’ll know it’s ready when:

• Biscuits are golden brown
• Filling is bubbling around the edges
• The kitchen smells amazing

Let it sit 5 minutes before serving so it thickens slightly.

Why This Works for Busy Nights

• Uses pre-cooked chicken
• One baking dish
• Minimal prep
• Kid-approved flavors
• Great for leftovers

Variations

• Add cheese: Stir in 1 cup shredded cheddar for extra richness.
• Swap veggies: Use green beans or mixed vegetables.
• Make it spicy: Add a pinch of cayenne or black pepper.
• Lighter option: Use Greek yogurt instead of sour cream.

Storage & Reheat

Fridge: Store covered up to 4 days.

Reheat: Microwave individual portions 1–2 minutes. For crispier biscuits, reheat in the oven at 350°F for 10–15 minutes.

Freeze: You can freeze before baking. Thaw overnight before cooking.

FAQ

Can I use leftover turkey?
Yes! It works perfectly and tastes just as comforting.

Can I use homemade biscuit dough?
Absolutely. Just make sure it’s portioned evenly.

How do I know the biscuits are done?
Insert a toothpick — it should come out clean, not doughy.

There’s something about pulling a bubbly, golden casserole out of the oven that just makes the whole evening feel calmer.